Original Research Article
Effects of Blend Formulation on Quality Characteristics of Mordum (A Nigerian Multi-Grain Breakfast Cereal) Fortified with Grain Legume or Powdered Milk
Page:
1-10
Abstract View: 238 times | Full Article – PDF: 225 times | Review History: 0 times |
Production of Biscuits from Mixture of Tiger Nut Flour, Milk Permeate and Soft Wheat Flour
Page:
11-21
Abstract View: 259 times | Full Article - PDF: 199 times | Review History: 0 times |
Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend
Page:
22-30
Abstract View: 228 times | Full Article - PDF: 213 times | Review History: 0 times |
Proximate Composition and Phytochemical Properties of Fresh and Boiled Solanum torvum Consumed in East of Côte d’Ivoire
Page:
31-40
Abstract View: 341 times | Full Article - PDF: 220 times | Review History: 0 times |
Physicochemical and Sensory Evaluation of Cookies Produced by Partial Substitution of Margarine with Avocado (Persia americana) Pulp
Page:
41-47
Abstract View: 199 times | Full Article - PDF: 199 times | Review History: 0 times |